Origami One-Operator Italian Restaurant in Sotobori. There is one counter and one table. The soft-spoken owner handles all the dishes alone, whether it's a course meal or à la carte. The name of the restaurant, "Origami," comes from the idea that when folding an origami crane, if one step is not done well, the final result will not be perfect. Just like that, running the restaurant alone may sometimes take longer depending on how busy it is, but we didn't mind. It's a cozy place with delicious food, and we would love to visit again.

Chef Amano's sincere personality was felt in the dishes and they were very delicious. I wanted to devour two servings of the soup in one go because it was packed with vegetables and the tripe was bursting with flavor as I chewed. The pickles had the perfect balance of sweet and sour. Starting with one dish, my body felt refreshed in the midst of the summer heat. I will definitely visit again.

Of course, today marks the one-year anniversary of my food blog!! It has been a quick year since I first started posting (╹◡╹)♡ I have visited 68 restaurants, which is a bit on the lower side, but my followers have gradually increased to 395 people. I have also been fortunate to have more people join me at restaurants. Thank you so much!! I hope you continue to enjoy my ramblings (＞人＜;) So, without further ado... I hope everyone is enjoying their holiday (╹◡╹)♡ During the day, I enjoy lunch, and in the evening, I indulge in gaming at home. The latest release, "Is It Wrong to Try to Pick Up Girls in a Dungeon?" or "DanMachi" for short, has exceeded my expectations in terms of quality. The summer event starting this week has kept me entertained and impressed with how they keep users engaged. Although there are still issues with sudden crashes during gameplay, I look forward to continuing to enjoy it d(^_^o) Now, on the last day of the 3-day weekend, I visited "origami" in Minami-Aoyama. Similar to luogo yesterday, it is a one-man operation Italian restaurant. I fell in love with the chef's sincere cooking on my first visit, and have already made reservations for October and November (//∇//) I plan to make this a regular part of my monthly routine. Despite posting about it last time, it seemed that not many of my followers saw it, so I decided to use the same title this time d(￣ ￣) Let me introduce the restaurant this time. **Restaurant Introduction** We have created a restaurant inspired by bistros in Italy. We carefully prepare delicious dishes using selected ingredients. Please enjoy your drink of choice. Have a moment of slight surprise and a sense of comfort. The only rule is to enjoy yourself. We want everyone who visits the restaurant to have a happy time. **Chef Profile** Trained at Ginza's "La Betulla da Ochiai" and studied under Italian cuisine heavyweight Tsutomu Ochiai. Honed skills at Tuscany's "da Caino" (Michelin two-star) and Sicily's "Duomo" (Michelin two-star) sister restaurant "I BANCHI." After returning to Japan, served as chef at Ningyocho's "Il Profumo." Awarded the Grand Prize at the first ACCI (Italian Cuisine Association) Italian Cuisine Contest. Opened "restaurant origami" in June 2022. **Restaurant Name** The chef brought origami with him during his training in Italy, and it was well-received, bringing him closer to the locals. The name "origami" connects Japan and Italy, symbolizing a warm feeling like folding origami for someone else. The restaurant aims to be loved by a wide range of people without boundaries and provide dishes with heartfelt warmth. With 8 counter seats and 4 table seats in a compact interior, Chef Amano handles cooking and customer service alone, allowing for a leisurely meal and conversation (╹◡╹)♡ The menu consists of only courses, with the following lunch option: **Saturday/Holiday Limited** Chef's Choice Lunch Course 7 dishes, 7,000 yen A 7-course lunch using carefully selected ingredients. I arrived at Aoyama-itchome Station on the Toei Oedo Line and walked about 10 minutes to the restaurant, which was a bit far... I worked up an appetite with a 2-hour walk in the morning, so my feet were aching. Maybe it's my age... (・・;) The small door at the back of the building on the first floor gives the restaurant a hidden gem vibe, which is lovely (╹◡╹)♡ Upon entering, there were already a few customers. Chef Amano greeted me and led me to the same seat as last time. As I sat at the counter, I noticed the handwritten message card, which was a nice touch (//∇//) I wanted to try the wine pairing, so I had asked Chef Amano the day before for a recommendation around 5,000 yen, and he kindly obliged d(￣ ￣) Sparkling.

There is a hidden Italian restaurant located in a mixed-use building just a short distance from Gaienmae Station. The restaurant has a cozy atmosphere with a total of 12 seats, including 8 seats at the full-flat counter and 4 table seats. On this day, we ordered various dishes a la carte as per my companion's request. The chef, who works alone, efficiently prepares both course meals and a la carte dishes, so although there may be some waiting time, it is not boring at all to watch the process. The dishes served are based on classic Italian cuisine, but with seasonal ingredients and unique twists, each dish was impressive. You can easily consult about the food and wine, and there is no hint of the typical standoffishness often found in small restaurants. I definitely want to revisit this place! ◇ Dishes ordered - Chilled corn soup - Seared bonito carpaccio with grilled eggplant and balsamic vinegar - Scamorza cheese and anchovy bruschetta - Cold capellini with pesto and white peach - Spaghetti with Amatriciana and rocket salad

Hello. Today, I visited "origami" in Minami-Aoyama. This is a new restaurant that opened last June, and I was intrigued by the concept. The chef, Tomonori Amano, trained in Italy and worked under renowned Italian chefs, including a Michelin-starred restaurant. The restaurant is designed like an Italian bistro, with a focus on carefully selected ingredients and delicious dishes. The atmosphere is warm and inviting, with a small number of seats at the counter and tables. The name "origami" reflects the chef's love for origami and the idea of creating dishes with care and warmth. The lunch course I had was a delightful experience, with a variety of dishes paired with wine chosen by the chef. The attention to detail and the friendly atmosphere made it a memorable dining experience. Overall, I highly recommend a visit to origami for a taste of authentic Italian cuisine in a cozy setting.

This time, I visited after about 2 months. I made a reservation for an early time slot starting at 5 pm, as I had plans afterwards, so I opted for a la carte instead of a course menu. The menu had changed from handwritten to printed, making it a bit difficult to remember each item, so in the end, I asked for recommended appetizers and pasta, resulting in a short version of an omakase course. The portion size of each dish was larger than the course menu, so I ended up feeling quite full, especially with the addition of meat. I had wine paired with the dishes, and it was chosen for me based on the food. I mainly had white and orange wines, which were perfect for the hot summer weather and paired well with seafood and vegetables. The restaurant seemed fully booked for reservations, even though most were for 7 pm or later. The operation was handled by one person, but the food and wine were served promptly during the early hours when the restaurant was not too crowded. It was impressive to see multiple dishes being prepared simultaneously behind the counter. However, I feel that ordering a course menu would ensure a smoother pace of serving both food and wine if it aligns with the pace of other diners. I look forward to visiting again when the weather cools down.

Hello, I am the humble servant of the intellectual gourmets, "Solitary Gourmet☆". Apologies for the recent ramen reviews, but I am back now! How are you all doing in this hot and humid weather? Today, I had a meal that perfectly matched my mood and physical condition, and it was really good. Imagine having to entertain someone as a chef on a hot and humid day when you're feeling tired and not very hungry. What would you do for lunch? "Origami" in Omotesando. Not to be confused with the famous Capitol Tokyu "Origami" in Nagatacho known for its 5,000 yen spare rib ramen/pork collar ramen. This Origami is an Italian restaurant located in the Fonte Aoyama building. The ambiance is stylish with asymmetrical dining tables and clever use of natural light, making it perfect for lunch. Next to a trendy architectural bookstore called "Shinkenchiku Shoten/New POST". Italian beer, please! Cheers! <Grilled Ayu/Carpione> This dish is inspired by the Japanese dish "Nanbanzuke" made with horse mackerel. "Carpione" refers to the northern Italian version of Nanbanzuke, while "Scapece" is the southern Italian version. Instead of the usual seasonings like rice vinegar, sake, mirin, dashi, soy sauce, onions, and carrots, this dish uses sweet white balsamic vinegar, white wine, garlic, onions, carrots, and a herb oil drizzle. The dish features a small-sized ayu fish with a crispy exterior and a juicy interior, complemented by crunchy vegetables (red bell pepper, onions, carrots) and romaine lettuce. It's perfect for a slightly hot and tiring day. "I'll have a glass of white wine, and my friend will have whatever you recommend." The chef brings out a northern Italian white wine for the friend and a Georgian white wine for me. The friend's wine seems more suitable for my taste, but I decide to stick with the Georgian wine. While I'm contemplating the wines, the chef is already preparing the next dish. I enjoy trying to guess the upcoming dishes based on the season and cooking process. The chef slices the golden snapper thinly like sashimi, brushes it with a mysterious liquid, and garnishes it with herb oil. The dish also features a fashionable vegetable that looks like Korean ginseng. Oh, and my wine choice turns out to be a mismatch for this course. I should have followed the chef's recommendation. My bad.

"Restaurant Origami in Sotobori is an Italian restaurant. I had been wanting to visit ever since meeting Chef Amano at Amalantos. The name 'Origami' comes from when Chef Amano brought origami to Italy for his training and it was well-received, bringing him closer to the locals. The restaurant connects Japan and Italy beautifully. The interior is compact with only counter and table seating. We visited as a party of two at 6 pm, the only customers at that time. The food is unpretentious, not too traditional or fancy, but deeply flavorful. Everything is exquisite, and the casual atmosphere is inviting. It teaches you what Italian cuisine is truly about. Check out my blog for more restaurant recommendations. Come visit us!"

It's been about 2 months since my last visit. I made a reservation for 5:00 pm this time as I had plans afterwards. It's great to be able to have a proper meal at this time. When I entered the restaurant, I noticed that there was one more staff member. It used to be just one chef handling everything, so I imagine it must have been tough. Especially with the à la carte options and a variety of drinks like wine, the evening service can be challenging with timing. On this day, the counter was already set up, and almost all the reserved seats were taken. However, this doesn't matter much for the early à la carte service. It was almost like having the place to ourselves, and in about an hour and a half, we had two appetizers, two pasta dishes, and a meat dish. Since we had more time, we also had gelato and espresso. Personally, I don't mind when a course takes around three hours, but if you're limited on time, I recommend consulting with the restaurant in advance or opting for an early time slot with fewer customers. On this day, I was amazed by the beautifully baked bread resting at the back of the restaurant. We didn't have bread that day, but I always appreciate the small portions of bread served or the deliciousness of the bread used for bruschetta. If possible, I'd like them to sell bread separately or offer takeout. The dishes on this day all highlighted the quality of the ingredients. The local vegetables were flavorful and had a firm texture. In particular, the snap peas were bursting with beans, and cutting them open revealed surprisingly large beans with a sweet taste. The attention to detail in cooking the squid and meat was evident, especially in the meat's well-executed gradient, allowing us to appreciate the contrast in texture and flavor. We had natural wines mainly from Italy by the glass. As usual, the chef automatically recommended wines based on the timing of the dishes being served. The selections that day were all well-balanced, complementing the flavors and acidity of the dishes. The restaurant is gaining recognition and popularity, with reservations filling up quickly, but I look forward to visiting again at a more leisurely pace.

Tonight, I would like to introduce a small Italian restaurant called "restaurant origami" located in Aoyama. The chef, who used to work at Ginza's "La Bettola Da Ochiai" and trained in various regions of Italy, creates dishes that are unpretentious yet meticulous, beautiful, and delicious. Despite being a small restaurant, you can enjoy a wonderful time with heartfelt service.

Restaurant Origami opened just a short walk from Gaienmae Station. Located on the first floor of a mixed-use building, the approach to the restaurant is unique. Although the name is the same, it is not related to the Capitol Hotel's all-day dining. The interior of the restaurant is small with only 12 seats, and the chef operates alone, which can make the dining experience quite slow and stressful. Chef Tomoshi Amano spent 15 years at La Bettola Da Ochiai before moving to Italy. After gaining experience in various renowned restaurants, he returned to Japan to open this restaurant in the summer of 2022. The pace of the meal can be slow due to the chef handling everything by himself. The dishes are delicious, but the long wait times for each course can be tiring. The seafood and vegetables dish, as well as the roasted duck main course, were flavorful. However, the wait times between courses were quite long, and the need for a more efficient service system was evident. The homemade bread and desserts were tasty, but the limited resources of the chef could have been better utilized. Overall, the experience was enjoyable, but the slow pace and long wait times detracted from the overall dining experience.

A slightly old-fashioned mixed building near Gaienmae. The approach is narrow and dimly lit, not exactly stylish, but at the back, there is a simple and sophisticated storefront with white as the main color. It exudes a hidden gem vibe. It would be a delight to bring your daughter here. The bright interior is also unified in white. There is a large counter with an open kitchen. The wooden colors of the chairs and tables serve as accents and create a very calming atmosphere. While the space is not particularly large, it is well thought out with coat hooks, places to store belongings, ventilation around the stove, and a smooth flow for the chef to move between the kitchen and table seats. The chef has experience working in renowned restaurants in Tuscany and Sicily before opening this place. He aims to offer what he believes is delicious, regardless of genre or ingredient origin. The vegetable flavors in the couscous salad are striking. The sautéed white asparagus from Italy, draped in thin lardo, is so fresh! Why do vegetables in the New Year have a refreshing bitterness, whether Western or Japanese...? (There was also a dish combining amberjack and citrus that was delicious, but it seems I forgot to take a photo...) There are two types of pasta: spaghetti with squid ink and bolognese. The contrast is sharp and keeps you from getting bored. Especially impressive is the tagliolini with ragu sauce served later. It is hand-made fresh pasta, rolled out with a rolling pin instead of a pasta machine, offering a unique texture and flavor. It is incredibly delicious. The roasted pork loin as the main dish is also outstanding. It is made with a special breed of island pork raised in Tohoku, combining the rich flavor of the fatty meat with the strength of black pork, creating a powerful main course. However, the highlight of this restaurant is the live cooking experience where everything is prepared in front of the guests at the counter by one person. The fact that not all dishes are served at once is also wonderful. They also offer a la carte options in the evening. It could be a great place for a meal after a concert. Despite the stylish and refined appearance, this restaurant exudes a refreshing spirit that makes it a great dining spot.

I visited this restaurant for dinner on a weekday this time, after having lunch there on the weekend last time. They open at 5 pm on weekdays and offer both set courses and a la carte options, making it flexible to enjoy high-quality meals. It seems that they can get quite busy, so it's recommended to make a reservation even for a la carte dining. Almost all menu items can be adjusted to half size portions, except for meat and soup, which is convenient. The a la carte menu is extensive, making it hard to choose. We started with several appetizers and then ordered soup and pasta based on our hunger level. This time, I had 80g of hand-cut tagliolini for pasta. Even with hand-cut pasta, the portion size increases after cooking, so I think 30-50g per person is a suitable amount. Each dish featured spring ingredients, allowing us to savor the seasonal flavors. The homemade bread and carefully selected ingredients were all delicious, and the dishes were served at the right temperature with good aroma and flavor. The wine selection focuses on natural wines, and the staff had a good sense of pairing wines with the food. This is a restaurant that I would like to visit frequently. I hope to visit again when I have the chance.

I made a reservation here after finding it the day before with no plans for lunch on a public holiday. It seems this place opened in June 2022 and only operates for lunch on Saturdays and public holidays. The meal included marinated sardines with wild garlic, natural sea bream carpaccio with kumquats, and an oyster dandelion salad. I usually don't like oysters, but they were surprisingly delicious without the usual unpleasant smell. There was also fried golden eye snapper with agrodolce, scallops with spring vegetables and spaghettini, Iwate short horn beef bolognese with tagliatelle, roasted lamb with mud leeks, and cocoa bonnet pudding. The tagliatelle was delicately made by hand and had a nice texture. The cocoa pudding with citrus was a perfect ending. The whole meal was colorful with a variety of vegetables, seafood, and meat combined with oils, creating a harmonious balance of flavors and textures. I would love to come back for dinner and try the a la carte menu, as well as enjoy the natural wine pairings.

I made a reservation for a special lunch at a store I had bookmarked, and visited (closed on Sundays). The store is a bit hard to find on the first floor of a building, tucked away in the back. The Chinese restaurant at the front is quite dominant, making you wonder if it's really back there. The chef handled everything alone, and the wine pairing was left to him. His experience at La Bette Rouge really showed in the delicious dishes. I would like to visit again.

Chef Amano, who trained at a famous restaurant, opened Origami in June 2022. The restaurant has a beautiful and cozy atmosphere, making it very comfortable. Each dish is beautifully presented, and the open kitchen allows you to see the process of preparation, which is enjoyable. I chose two pasta dishes from four options: Snow crab and rapeseed in tomato sauce, and Iwate short horn wagyu bolognese. I was delighted to see two of my favorite desserts. We had a great night with plenty of wine. The Chef's Omakase Course costs ¥9,000 (tax included) and includes various dishes like cherry meat with fresh almonds, duck roast with burdock, and chocolate tishima. The restaurant is located in Minami Aoyama, Tokyo. Thank you for reading until the end. Check out @tabearukino_f for more Tokyo restaurant recommendations.

Opened just before last summer in Gaienmae, this Italian restaurant is located in an old building right near the Gaienmae subway station exit, making it easily accessible but still relatively unknown, giving off a hidden gem vibe. The restaurant is situated on the first floor of a building slightly up the street, with the entrance tucked away in the back, creating a truly hidden feel. I don't remember how I first heard about this place, but I had been intrigued by it for a while after seeing it on Instagram since its opening. I finally had the chance to visit when I found out they were open for lunch on Saturdays, so I made a reservation and went. Following the signs to the restaurant, I climbed the stairs of the building and bypassed the entrance, heading further back and through the corridor. Opening the door with a small sign at the end of the hallway, I entered the restaurant. The small, clean, modern, and natural ambiance of the main counter-focused interior was quite pleasant. It seemed like the owner was handling everything from cooking to service alone. The timing of customers coming in was staggered, and it was impressive to see how quickly each dish was prepared. The quality of the ingredients and the authenticity of the dishes were truly remarkable. The first course was a bruschetta made with homemade tangy bread. The sweetness of the tomatoes was impressive, and using mozzarella was an interesting twist. The last time I had bruschetta that tasted this good was during Chef Ochiai's Granata days, and I later found out that the chef here, Chef Amano, had worked at Ochiai's La Bettola for a long time. It made sense why each dish had a hint of familiarity. The lunch course was thoughtfully designed to pair well with wine, evident in the combination of ingredients, flavors, and presentation. The classic yet slightly foreign wine bar-like atmosphere, along with the balanced portions, was delightful. The wine selection mainly consisted of clean and natural Italian wines. While there wasn't a strict wine pairing, the wines I tried with each dish were of high quality. Most customers at lunch didn't opt for wine, which was a shame as they were missing out on experiencing the true flavors and not able to give a fair assessment. The dedication to pasta was also impressive. It's a challenge for a single person to prepare everything for lunch, so many restaurants use dried pasta, but here they make thin and perfectly textured tagliatelle by hand, which is commendable. Achieving this level of firmness with a pasta machine would be difficult, let alone rolling it out by hand. They also offer à la carte dishes in addition to set courses on weekday evenings, starting from 5 pm, making it convenient for those looking for a quick drink. I've found another restaurant I want to visit regularly.

I finally visited a restaurant I had always wanted to go to. Each dish allows you to fully taste the flavor of the ingredients, and the chef's delicate seasoning, sauces, and presentation all come together to create dishes that are like works of art. What's even more impressive is that it's all done by one person. They serve each dish while watching the speed at which each group eats, so even if young people come in, they don't need to be glued to their phones waiting for the next dish. The 150-minute stay flew by in no time with this exquisite dinner. I will definitely go back to experience another exquisite moment! Thank you for the wonderful meal!

The usual gourmet boss and dinner party♪ Chef's course (9000) with corn, cherry blossom meat, cheese, Kyoho grape, cheese, horse mackerel, plum, conger eel, caponata, sautéed sea bass, shishito pepper salad, choice of two pasta dishes, homemade bread, Miyagi black pork, roasted kettle-fried whitebait, lemon risotto, chocolate biscuit, blueberry semifreddo, tea sweets. It started with sparkling wine or Italian bottled beer. The Italian bottled beer was perfect for this season, with a refreshing beer with a crisp carbonation. I may have finally awakened to the first beer. The pasta dishes include four choices, from which two can be selected. Grilled corn soup with almond milk, dairy-free using homemade almond milk. The natural sweetness of corn is enhanced without dairy products, surprising with its richness and creaminess. Appetizers include three types: domestically made salami and grissini, cheese fermented with Barolo grape pomace, cherry blossom meat tataki with homemade almond milk. The domestically made salami has a mild saltiness, with a complex umami that seems to overlap in layers. Each bite is more delicious. The appetizer with cherry blossom meat tataki is a visually stunning dish with a unique aroma of cheese. The marinated horse mackerel is lightly marinated, with a vinegar that is not too strong. The conger eel and two types of eggplant caponata are so tender that they can serve as a sauce. The conger eel from Edo is steamed and then grilled, with a crispy exterior and a tender interior. The roasted sea bass is slowly roasted with fruit tomatoes, shishito peppers, and shallot sauce. The sea bass is plump and moist inside, with a powerful crispy skin. The fruit tomatoes burst with a tomato sauce-like flavor. The summer deer ragout sauce is like thick handmade udon noodles, with a chewy texture and a delicious taste. The black pork roast uses purebred Berkshire, with a rich flavor and sweet fat. The sauce made from pork bones and new burdock red wine with zucchini is cooked until soft.

I visited this restaurant for the first time on a weekday night shortly after it opened. The place is small and clean, and I had a good impression right from the start. I didn't have much time, so when I asked in advance, they were able to adjust the set course to be a bit shorter, which I appreciated. From the appetizers to the main pasta dish, everything was delicious, and I would definitely like to come back again soon.

I used it for a special occasion, and the open kitchen had a wide variety of wines and all the dishes were delicious. The chef was also very friendly.